Thai prawn balls with carrot and cabbage salad

• 份量: 4

步驟

In a food processor, whizz 350g thawed raw peeled jumbo prawns, 2 tbsp green Thai curry paste, 1 medium free-range egg, 1/2 bunch fresh coriander, 1 tbsp fish sauce, 50g plain flour and 100g fresh breadcrumbs to a rough paste. Shape the mixture into 12 equal balls (it will feel sticky but it will firm up when cooked). Lightly coat the prawn balls in a little extra plain flour. In a large mixing bowl combine the juice of 3 limes, 4 tbsp sweet chilli sauce and 1 tbsp fish sauce. Add 4 grated carrots, 1 small finely shredded pointed sweetheart cabbage, 1/2 bunch of chopped fresh coriander and a bunch of finely sliced spring onions. Toss well with the dressing to coat all the veg. Heat a glug of vegetable oil in a medium frying pan over a medium heat, then fry the prawn balls, in batches, for 8-10 minutes, turning, until they're golden brown and feeI firm. Serve with the salad and eat straight away.